Vegan Carrot and Parsnip Gratin

Indulge in the comforting flavors of this Vegan Carrot and Parsnip Gratin, a plant-based twist on a classic favorite. Combining tender layers of thinly sliced carrots and parsnips with a luscious, dairy-free creamy sauce made from oat milk, nutritional yeast, and a hint of dijon mustard, this dish delivers rich umami flavors in every bite. Topped with golden, crisp panko breadcrumbs and garnished with fresh parsley, this gratin is both hearty and wholesome. Perfect as a stunning holiday side dish or a cozy weeknight dinner, it’s easy to make with simple ingredients and comes together in just over an hour. Whether you're vegan or simply looking to try something new, this recipe is sure to impress!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 3 large carrots
• 3 large parsnips
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups unsweetened oat milk
• 1 cup nutritional yeast
• 1 tablespoon dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup panko breadcrumbs
• 2 tablespoons parsley, chopped

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and thinly slice the carrots and parsnips into rounds or half-moons, about 1/8-inch thick.

Step 3

In a large skillet over medium heat, add 2 tablespoons of olive oil. Once the oil is hot, add the minced garlic and cook for about 1 minute until fragrant.

Step 4

Sprinkle in the flour and stir to combine, cooking for another minute. Gradually whisk in the oat milk, ensuring there are no lumps.

Step 5

Increase the heat slightly and continue to whisk until the mixture begins to thicken, about 4-5 minutes.

Step 6

Stir in the nutritional yeast, dijon mustard, lemon juice, thyme, salt, and black pepper. Remove the skillet from the heat and set aside.

Step 7

In an oven-safe baking dish, layer half of the carrots and parsnips. Pour over half of the creamy sauce.

Step 8

Add the remaining carrots and parsnips, followed by the rest of the sauce, ensuring the vegetables are well-coated.

Step 9

In a small bowl, mix the panko breadcrumbs with the remaining tablespoon of olive oil. Sprinkle this evenly over the top of the gratin.

Step 10

Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the vegetables are tender and the top is golden brown.

Step 11

Once baked, remove from the oven and let the gratin sit for a few minutes. Garnish with chopped parsley before serving.

Nutrition Facts

Serving size	(1287.0g)

Amount per serving	% Daily Value*
Calories	1469.8

Total Fat 69.1g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 7.3g
Cholesterol 7.8mg	0%
Sodium 3934.8mg	0%
Total Carbohydrate 186.9g	0%
Dietary Fiber 30.6g	0%
Total Sugars 32.6g
Protein 33.4g	0%

Vitamin D 206.7IU	0%
Calcium 1002.8mg	0%
Iron 13.0mg	0%
Potassium 3375.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.4%

Protein: 8.9%

Carbs: 49.7%